Grilled Lemon-Herb Chicken with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Lemon-Herb Chicken with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Herb Chicken with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and oregano, grilled and served over fluffy quinoa with roasted broccoli and a bright, zesty finish.

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NUTRITION

417kcal
Protein
43.3g
Fat
13.9g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast, boneless skinless

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

0.5 tsp Dried Oregano

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a grill or grill pan over medium-high heat.

  • 2

    In a small bowl, whisk together 1 teaspoon of olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon-herb mixture over it, coating both sides. Let it marinate for at least 10 minutes.

  • 4

    Toss the broccoli florets with the remaining 1 teaspoon of olive oil and a pinch of salt on a baking sheet.

  • 5

    Roast the broccoli in the oven for 15-20 minutes until the edges are slightly charred and tender.

  • 6

    While broccoli roasts, place the marinated chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 8

    Slice the grilled chicken and serve it alongside the fluffy quinoa and roasted broccoli, drizzling any remaining marinade over the top.

Grilled Lemon-Herb Chicken with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Lemon-Herb Chicken with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Herb Chicken with Quinoa and Roasted Broccoli

Tender chicken breast marinated in lemon and oregano, grilled and served over fluffy quinoa with roasted broccoli and a bright, zesty finish.

NUTRITION

417kcal
Protein
43.3g
Fat
13.9g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast, boneless skinless

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

0.5 tsp Dried Oregano

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a grill or grill pan over medium-high heat.

  • 2

    In a small bowl, whisk together 1 teaspoon of olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon-herb mixture over it, coating both sides. Let it marinate for at least 10 minutes.

  • 4

    Toss the broccoli florets with the remaining 1 teaspoon of olive oil and a pinch of salt on a baking sheet.

  • 5

    Roast the broccoli in the oven for 15-20 minutes until the edges are slightly charred and tender.

  • 6

    While broccoli roasts, place the marinated chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 8

    Slice the grilled chicken and serve it alongside the fluffy quinoa and roasted broccoli, drizzling any remaining marinade over the top.